Lemon-Pepper Artichoke Wings

Cut each artichoke from one 14-oz. can unmarinated whole artichoke hearts, drained, in half lengthwise and set, cut side down, on paper towels to drain.

Using your hands, toss together 3 cups panko, ½ cup (1 stick) unsalted butter, melted, 3 Tbsp. finely grated lemon zest (from about 3 lemons), 2 Tbsp. fresh lemon juice (from about 1 lemon), 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 2½ tsp. freshly ground pepper in a medium bowl, gently massaging panko to evenly saturate in butter. Whisk together 1½ cups (188 g) all-purpose flour and one 12-oz. bottle IPA or pilsner in a second medium bowl until batter is smooth.

Working one at a time, dip artichoke halves in batter, letting excess drip back into bowl, then dredge in panko mixture, tossing to coat thoroughly inside and out. Shake off excess and place artichokes on a wire rack set inside a rimmed baking sheet. Let sit at room temperature 10 minutes to allow breading to set.

Heat air fryer to 400°. Working in 2 or 3 batches, arrange artichokes in a single layer in air fryer, spacing evenly apart. Coat tops with nonstick vegetable oil spray and cook, turning over and coating other side with nonstick spray halfway through, until golden brown and crisp, 14–16 minutes. Transfer to a platter and season with more salt and pepper.

Scatter thinly sliced chives (if using) over artichoke wings. Serve with celery sticks, lemon wedges, and store-bought or homemade blue cheese dressing.